Today is a lazy Sunday. We are watching our friends Golden Retriever, Ruby, who is Teek’s girlfriend. They have known each other since they were a couple months old. Seriously, I love Ruby and Teek, but having two large puppies in one small apartment equals LOTS of time outside. It also means quick and easy meals. I was craving something warm and creamy, but still good for you. We pigged out last night at a friend’s Oktoberfest-themed beer tasting– think brats, sauerkraut, pretzels and mustard, and more Belgian and German beers than I knew existed. I needed to eat something a little healthier after last night.
Intermission on the recipe: this group of friends gets together once a month and hosts a blind beer taste testing party…how fun? There is generally a theme and every individual brings a 22 ounce beer to match the theme (last night was Oktoberfest–hence the German foods and brews). You wrap each beer in a brown paper bag and number them randomly. Then you taste each beer in order and take notes on what you like and why, at the end you rank your favorite three beers ( 3= the most points, 1 = the least points) and place stickers on each brown bag that correlates to the top three beers you liked. The host then adds up the points on each brown bag. Then the competition starts, you unwrap the beers in order from least points to the winner and get to find out who brought the winning beer! Needless to say…it was a night of gluttony…hence the lazy, cozy Sunday.
Okay back to the important thing. This recipe. So I decided to scrounge around in my pantry and dream up something that would stick to the ribs, but not make me feel guilty. I found a can of coconut milk and I LOVE lentils, so why not put the two together? I grew up with my mom making a Bosnian red lentil stew–which I have yet to master, but I am always trying new recipes that incorporate lentils.
Traditionally I like to cook my lentils with some sort of stock, wine, and veggies. Anything that has wine in it, is good by my definition :) But today I felt ADVENTUROUS. I decided to put an ethnic twist on the lentils, and add a little ginger and curry since I was cooking them with coconut milk. They are pretty fantastic! Andrew is currently eating a second helping.
These lentils taste great as a side or served over quinoa or jasmine rice.
Next time your in the kitchen, try something new with one of your favorite ingredients…you might end up with winning recipe like this one.
Prep time: 5 minutes
Cook time: 20 minutes
1 t coconut oil
½ C slice yellow onion
3 cloves garlic, minced
1 t fresh ginger, minced
2 T red curry paste
1 C red split lentils, rinsed
14 oz can light coconut milk
½ t red pepper flakes
2 cups kale, chopped and rinsed
salt and pepper to taste
- Melt coconut oil on medium-high heat in a medium pot.
- Sauté onions and garlic until translucent (~5 minutes).
- Add the ginger and curry paste, cook an additional minute, making sure to coat the onion.
- Add the red lentils, coat evenly in curry and let them toast for a minute.
- Pour in the coconut milk, red pepper flakes, salt and pepper and stir well. Once the coconut milk and lentil mixtures starts to simmer, add the kale, stir, cover with a lid. Reduce heat to low, allow to simmer for 10-12 minutes.